Armenian Vermicelli Pilaf

Title:
Armenian Vermicelli Pilaf

Yield:
4 Servings

Categories:
Rice,
Rice
cooker




Ingredients:





     1 c  Uncooked Rice


   1/2 c  Vermicelli; broken in 1"


          -pieces


     2 tb Olive Oil Or Butter


     2 c  Chicken Or Beef Broth


          Salt; to taste






 Saute rice and vermicelli; stirring constantly, in olive oil or butter in


 nonstick pan until rice is translucent, about 2 minutes. Combine rice and


 vermicelli with broth in steaming pan; season to taste. Cover and steam


 until rice is done, 18 to 20 minutes. Uncover and allow to dry out, 3 to 5


 minutes. Fluff with fork before serving.


 


 Variations: * Turkish cooks sometimes chop and add the white parts of a few


 scallions at the end of the steaming step.


 


 * Substitute 1/2 cup fine egg noodles for vermicelli.


 


 NOTES : This popular dish is used interchangeably with plain rice pilaf.


 Especially good with chicken and lamb stews.


 Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre


 


 Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland


 
on Jan 04, 1998